Jerk Chicken Wings
Jerk Chicken Wings – Baked to crispy perfection with all the bold flavors of jerk spice rub, these wings are unbeatable. Three ingredients and 10 minutes of prep are all you need to achieve chicken wing perfection! 😱
With minimal prep time, this crowd-pleaser is a real busy-mom-pleaser too! Perfect for a family dinner, a dinner party, sporting events, or even snacks and lunch on the run. This jerk chicken wings recipe is a genuine lifesaver on those crazy weeknights.
The secret ingredient? My homemade Jamaican jerk seasoning makes any chicken cut taste phenomenal. It only takes a few minutes to whip up this spice blend, and once made, your chicken prep time becomes practically non-existent. 🤯
Content…Baked??? |
Baked Jerk Chicken Wings?
Yes, they are baked! I love these baked jerk wings because, with no oil or frying, they are totally guilt-free. Plus, I can just coat the wings and pop them in the oven.
Of course, you could always grill these wings or cook them in your air fryer. They’re delicious any way you make them! Just having jerk seasoning for chicken wings on hand makes them great.
Ingredient List
- Wings – Flats, drumettes, or both, full-sized or minis, any wings work for this recipe. You’ll get an average of 4-5 chicken wings per pound, which gives you 8-10 drummettes and flats if you want to separate them.
- Jerk Spice – I’m obsessed with my homemade version of jerk spice, but you could use a store-bought spice mix or jerk chicken rub if you choose.
- Salt – Generously salting these wings enhances the overall flavor all the way to the bone.
Note: A quick rundown of jerk seasoning ingredients: onion powder, garlic powder, ground ginger, dried thyme, white pepper, cinnamon, allspice, smoked paprika, nutmeg, and hot pepper are the base flavors. I like adding a little bouillon powder, too.
How to Make Jerk Chicken Wings
- Preheat the oven to 425° (220℃).
- Rinse the chicken wings, and if time permits, let them dry out in the fridge for a few hours, uncovered. Optionally, cut off the tips and separate the drummettes and flats.
- Season – Place the chicken wings in a large bowl and coat them generously with jerk spices and salt. Drizzle a little oil on top, too (optional), so the spices stick to the wings better.
- Prep Baking Sheet – Line a baking pan with foil and then top it with a wire rack. Arrange chicken wings on top in a single layer.
- Bake the chicken wings until cooked through and the skin is crispy, 45-50 minutes, flipping them halfway through.
- Serve – Take them out of the oven and serve immediately with your favorite chicken wing dipping sauce.
Flavor Swaps
- Use a different spice rub. If you have a different spice rub that you love, swap out the jerk rub for it. Taco seasoning for a Mexican flair, Italian herbs, ranch seasoning, Zaarar seasoning for a Middle-Eastern flavor, and blackened seasoning for a New Orleans twist.
- Grill them! These wings also taste amazing grilled. Cook them over medium-high heat until they’re cooked through.
- Use a jerk sauce. You can also coat these wings in a liquid jerk sauce before baking. Brush some extra sauce over them after they come out of the oven, too, for added finger-licking goodness.
- Caribbean jerk chicken wings. Similar, but different, Caribbean seasoning is similar to African with thyme, black pepper, garlic, coriander, ginger, cayenne, cinnamon, allspice, and nutmeg.
Recipe Tips
- Drying these wings out in the fridge makes them extra crispy, but if you’re in a hurry, just pat them dry with a paper or kitchen towel, then move on to the next step.
- Don’t skip the wire rack. It’s how I get these oven-baked wings nice and crisp. While your chicken wings are baking, the fat will slowly drip down to the bottom of the baking pan. The foil makes for easy cleanup.
- Use an instant-read meat thermometer for accuracy. If you’re afraid of drying out these wings, use a meat thermometer to determine when they’re ready. Chicken is done when it reaches an internal temperature of 165℉ (75℃).
Make-Ahead Instructions
Make Jamaican jerk chicken wings ahead of time, let them cool, and then refrigerate them in an airtight container for a day or two before serving. They also freeze well for up to three months.
Serving and Storage Instructions
Serve jerk chicken wings hot out of the oven with a good selection of dipping sauces.
If you have leftover jerk wings, store them in the fridge for 3-5 days. Reheat the wings in the microwave, toaster oven, or air fryer. Or just eat them cold (I do sometimes). 😅
What to Eat With Jerk Chicken Wings
All the sauces! Try these with Caribbean pepper sauce or African pepper sauce if you can take a little heat. They also taste pretty darn good dipped in homemade ranch or blue cheese dressing.
If you’re making a meal out of these, serve them with other grabbable sides like baked crispy potato wedges and grilled coconut corn. Some Southern sweet tea to wash them down with never hurts, either. 😆
More Wild Chicken Wing Recipes to Try
- Honey Hot Wings
- Buffalo Chicken Wings
- Air Fryer Chicken Wings
- Chicken Wings Shawarma
- Lemon Pepper Chicken Wings
This blog post was originally published in April 2015 and has been updated with additional tips
Jerk Chicken Wings
Ingredients
- 2½-3 pounds (1-1.5k) chicken wings
- 1½-2 teaspoons (7-10g) salt
- 2-3 tablespoons (24-36g) jerk seasoning
- 1 teaspoon olive oil (optional)
Instructions
- About 15 minutes before ready to bake, preheat oven to 425℉ (220℃).
- Wash chicken wings and, if time permits, let them dry out uncovered in the fridge for 2-3 hours. Optionally, cut off the tips and separate the drummettes and flats.
- If short on time, pat wings dry with a paper or kitchen towel, then proceed with the next step.
- Place the chicken in a large bowl and sprinkle with salt and the jerk seasoning. Drizzle with optional oil, though it does help the spices stick and the skin to crisp up.
- Line a baking pan with foil and then top it with a wire rack. Arrange chicken wings on top in a single layer.
- Bake the chicken wings until cooked through and the skin is crispy, 45-50 minutes, flipping them halfway through.
- Take them out of the oven and serve immediately with your favorite chicken wing dipping sauce.
Tips & Notes:
- Drying these wings out in the fridge makes them extra crispy, but if you’re in a hurry, just pat them dry with a paper or kitchen towel, then move on to the next step.
- Don’t skip the wire rack. It’s how I get these oven-baked wings nice and crisp. While your chicken wings are baking, the fat will slowly drip down to the bottom of the baking pan. The foil makes for easy cleanup.
- Use an instant-read meat thermometer for accuracy. If you’re afraid of drying out these wings, use a meat thermometer to determine when they’re ready. Chicken is done when it reaches an internal temperature of 165℉ (75℃).
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Huge hit with the family ‼️I made as a test run for a baby shower after I fed everyone dinner. The way they scarfed down these wings you’d think I never fed them all day. Thanks so much for sharing. Please pray for me as I now I need to make 10 pounds worth for the shower ♀️
Woah 10 pounds !!!! Will definitely be praying for you, girl! Thank you for using my recipe, Rachel!
Chicken looks great. Do you have the recipe for the dipping sauce? It looks spicy and delicious
Hi Tina! Here is my recipe for my homemade BBQ sauce and other Best Homemade BBQ Sauce Recipes. Enjoy!
Hello from the UK. I’m a big fan of your recipes and always use your recipes so thank you very much. Just a quick question. I accidentally added ground clove instead of the allspice and only realised after I mixed everything up. Would this ruin the taste? Thank you for all your delicious recipes.
Hello Hulya, Ground clove is very potent. It will affect the overall taste of the the spice blend. Try it on a piece of chicken and do a taste test.
Hello Imma I came across ur page and fell instantly in love with this recipe. I was wondering do have a YouTube page. As much as I like reading I like 2 watch the cook prepare the meal as well.. if not I’ll just continue 2 read. Thanks
Hi. I’m glad you asked. You can check my Youtube Channel here >>> https://www.youtube.com/channel/UCwuIRmsrVnsCzQZfFkDWD3Q/videos . Will be uploading more videos soon to get it going. =)
Do you have a good dip recipe that you recommend to go with these? Made them for the first time and they were delicious, now I’m trying to figure out how to get a bar style ranch dip that will go good with these
Yes! I’m wondering the same. What is that white dipping sauce depicted?..
It’s good old ranch! It works well with this too!
What’s the other orange looking sauce in the picture?
It’s a pepper sauce. You can check out these two variations below:
African Pepper Sauce >> https://www.africanbites.com/african-pepper-sauce/
Caribbean Pepper Sauce >> https://www.africanbites.com/caribbean-pepper-sauce/
Thank you, the recipe is awesome.
Just wondering – do you have a recipe for Cremas/ pudding-like dessert with coconut and condensed milks and rum Cheers
Hi Gabriela! This is one of my favorite desserts: https://www.africanbites.com/cassava-cake/
Hopefully this is close to what you’re looking for. Please feel free to browse my Desserts category, too, in case you’re looking for more and maybe you can add your own twist to it, too. I would love to know 🙂 Enjoy!
TURNED OUT SOOOO GOOD! SIMPLE AND EASY. TGE RACK ALLOWS THE CHICKEN TO COOK AS IF IT WAS ON AN ACTUAL GRILL! THANK YOU SO MUCH!
You are Welcome!!!
Hey, if I do not have the rack, what alternative can I use?
Hi Shawna! You can just bake it in a large roasting/baking pan.
Hey Imma i have become your blog addict the recipes are off the hook I am sure going to have ablast with my Ugandan cooking love the’em
Thank you so much Vanessa! So glad you are here . Do let me know which ones you try out .
What’s the recipe for the chicken wing sauce?
I used hot sauce and caribbean pepper sauce.
Don’t wash your chicken! All you will do is scatter the bugs from the raw bird all over yourself and the kitchen! The heat of the oven will kill any bugs both inside and on the skin of the meat.
My experience in the past of jerk dishes, both at home and in the Caribbean, is that they’re usually made with a liquid marinade, but there’s no reason why one shouldn’t use the dry rub approach.
The jury is still out on this one for me. I always wash my chicken. Try to do it as careful as possible. I know all the experts tell you not too. To each it’s own. Thanks for taking the time to share this with us.
Just nasty! People have been washing chicken for centuries with no problem. Now because of careless people spreading bacteria, it has become a problem. Just be responsible, disinfect your area before and after use, and you should be fine.
Thanks for sharing! Appreciate it!
Your recipes sounds scrumptious and the pictures look great. First time on your site and I will be trying several. Many thanks for sharing.
What type of red sauce is picture with the wings.
Hot sauce. Any sauce works well. Check out these two here https://www.africanbites.com/caribbean-pepper-sauce/ or this here https://www.africanbites.com/african-pepper-sauce/
My pleasure! Glad you are here Sandra.
These look absolutely divine! I am heading to the Caribbean at the end of this month and these are the perfect wings to get me ready. I see that you use coconut sugar in your seasoning blend.. I have never heard of that before .. I look forward to trying it 🙂 Thanks for a great recipe!
They sure are, you can use coconut sugar or brown sugar. Coconut sugar makes it paleo and it tastes quite good too!
Have a save trip ,and you get my permission to try everything .
Should I cover the pan with foil while the wings are cooking?
No need to.
I just stumbled across your blog while looking for meat pie recipes. I have found a dozen recipes I’m anxious to try, including these jerk chicken wings! Thanks so much and congratulations on the wonderful recipes!
Thanks Chris- so glad you found my blog, I can’t wait for feedback on the ones you try!
Thanks for sharing this! The chicken looks so crispy and you have great combinations of flavors. The seasonings are just wonderful!
Aww, Thanks Maureen!
Immaculate,
I tried the recipe (with a few modifications) and it turned out great! I made the jerk spice but also used blended spices (onions, parsley, bell peppers, ginger, garlic) to spice the wings. I also let them marinate overnight. The jerk seasoning is AMAZING! I will definitely make it again but will probably omit the sugar. Next time, I will try to grill the wings with the jerk spice!
Hi Cassandra! Thanks for the feedback and your modifications sure sounds tasty!
🙂 looks delic!
Thanks sharing these, l tried it as soon as I saw them and it the flavor combo is right on. Can’t wait for the other jerk recipes- keep them coming – me like
Thanks For the Feedback Tiana. Am glad , you are a fan of Jerk Chicken.
How to make the jerk seasoning
Here is the link to it https://www.africanbites.com/jamaican-jerk-seasoning-recipe/.
How do you make the jerk season for the jerk wings?
It’s right here https://www.africanbites.com/jamaican-jerk-seasoning-recipe/